Perch fillet in lyon
Instructions
Rinse and dry the fish fillets.
Peel and wash the parsley and onions.
Chop the parsley and cut thinly sliced onions.
Turn on the oven to 250 degrees.
Dissolve 30 g butter in a pan, add the onions and stir.
Sprayed with 1/2 glass of warm water, cover and cook until the onions are almost unmade.
Together with onions and paprika cream, add salt and pepper, stir and then narrow slightly the Pan Gravy.
Add the parsley, stir and remove from heat.
Grease a baking dish with 20 g of butter, lay the fish fillets and cover them with the onion sauce.
Sprinkle with the breadcrumbs and remaining butter in flakes and cook in the oven for 15 minutes.
Let it sit for a few minutes before serving.
Ingredients and dosing for 6 persons
- 6 perch fillets from 120 g each
- 350 g of onions
- 1/2 cup of cream
- 1 tablespoon of breadcrumbs
- 1 tablespoon of paprika
- 1 sprig of parsley
- 60 g of butter
- Pepper
- Salt